HACCP standard – Hazard Analysis Critical Control Point describes an operational methodology of self-control that all operators in the food production sector must implement to estimate, prevent and minimize risks related to health and safety in food and beverage preparation processes.

This methodology, promoting the concept of prevention, analyses the possible dangers of contamination, whether biological, chemical or physical, verifiable at each stage of the production process and in the subsequent stages, such as storage, transport, storage and sale to the consumer, thus providing for its monitoring.

In other words, the application of the protocol aims to monitor the entire chain of the food production and distribution process, with the aim of identifying the stages of the process that may represent a critical point. For example: the distribution of frozen products, where the storage temperature must not rise above -18 °C and remaining constant from production.

Through certification by an independent third-party body, the company provides credibility of its commitments to its customers and stakeholders.